Mini vegan cheesecakes

Recently, I can’t stop myself from adding a “wintery” accent to all I eat and drink, as if the weather and Christmas decorations everywhere weren’t enough.

Cinnamon in coffee, nutmeg in porridge, cloves and oranges in tea..

On that note, I couldn’t resist the temptation to add some cinnamon and nutmeg to these gorgeous mini cheesecakes. Now, apart from being super creamy and sweet, they’re also super wintery and Christmasy and you’re going to love it!

Ingredients (serves 6):

For the base:

16 dates

3 tbsp maple syrup

1 tbsp coca powder

100g walnuts

a pinch of salt

For the filling:

200g cashews, soaked in water for at least 2 hours, then drained

1 tbsp coconut oil, melted

5 tbsp maple syrup

3 tbsp almond milk

2 tsp cinnamon

For the berry compote:

100g frozen berries

1 tbsp Demerara sugar

¼ tsp ground nutmeg

Method:

To make the base put all ingredients in a blender/food processor and blend until you get a wet consistency that will stick together when you press it with your fingers. In order to make it easier to take the cheesecakes out of the tin, cut small stripes of baking paper and line them in the middle of each muffin slot. Then put 1 ½ tbsp of the mix in each slot and press it down to form the base.

To make the cream filling, put all ingredients in blender/food processor and blend until smooth and creamy. Pour the mix into the tin on top of the crust.

To make the compote, put all ingredients in a saucepan over medium heat and keep stirring until the fruit is completely defrosted and makes a thick liquid.

Using a teaspoon, pout the compote on the top of the creamy filling and put in the fridge for at least 6 hours. Take the cheesecakes out using the paper strips. Store in the fridge up to 5 days or in the freezer if you want to store it for longer.